Comparison of antioxidant activity and extraction techniques for commercially and laboratory prepared extracts from six mushroom species

Erica Sharpe; Aiden P Farragher-Gnadt; Michael Igbanugo; Thomas Huber; John C Michelotti; Adam Milenkowic; Sylvia Ludlam; Margaret Walker; Douglas Hanes; Ryan Bradley; Fadi Bou-Abdallah

doi:10.1016/j.jafr.2021.100130

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Comparison of antioxidant activity and extraction techniques for commercially and laboratory prepared extracts from six mushroom species

Journal article

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Comparison of antioxidant activity and extraction techniques for commercially and laboratory prepared extracts from six mushroom species

Erica Sharpe, Aiden P Farragher-Gnadt, Michael Igbanugo, Thomas Huber, John C Michelotti, Adam Milenkowic, Sylvia Ludlam, Margaret Walker, Douglas Hanes, Ryan Bradley, …

Journal of agriculture and food research, Vol.4, pp.1-9

06/2021

DOI: https://doi.org/10.1016/j.jafr.2021.100130

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Abstract

Antioxidants

Aqueous extracts

Chaga

Commercial mushroom extracts

DPPH

FRAP

Hydro-alcoholic

Maitake

NanoCerac

ORAC

TPC

Mushrooms are a potent source of dietary antioxidants and are often marketed for their capability of decreasing oxidative stress and preventing diseases. To date, however, little research has been done on the antioxidant activity of commercially available mushroom extractions, or their stability over time. Herein, the antioxidant capacity of six commercially available mushroom tinctures (hydro-alcoholic extracts of chaga, maitake, shiitake, reishi, lion's mane, and turkey tail) were evaluated using a panel of five antioxidant assays: Oxygen Radical Absorbance Capacity (ORAC), Nanoceria Reducing Antioxidant Capacity (NanoCerac), DPPH radical scavenging, Total Phenolic Content (TPC), and Ferric Reducing Antioxidant Power (FRAP). Commercial samples were compared to our own laboratory preparations of the same species, in a preliminary assessment of extraction technique and antioxidant stability. Mushroom extracts exhibited different antioxidant capacities depending on species and extraction method (e.g., 0.023 to 0.63 μmol TE/mg for commercial ORAC vs. 0.05 to 1.8 μmol TE/mg for laboratory ORAC for all species). In all cases, laboratory extracts exhibited considerably higher antioxidant activities than commercial extracts. In both extract types, chaga and maitake consistently demonstrated higher antioxidant activity than the other mushrooms. Preliminary antioxidant stability testing of our samples revealed stable ORAC values for one month at room temperature, followed by a 48% decrease after 4 months. Our results provide important insights regarding the effects of extraction techniques and storage conditions, on the antioxidant activity in mushroom extracts, particularly those made and sold commercially.

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Title: Comparison of antioxidant activity and extraction techniques for commercially and laboratory prepared extracts from six mushroom species
Creators: Erica Sharpe - National University of Natural Medicine
Aiden P Farragher-Gnadt - State University of New York at Potsdam
Michael Igbanugo - State University of New York at Potsdam
Thomas Huber - Paul Smith's College
John C Michelotti - Catskill Regional Medical Center
Adam Milenkowic - Paul Smith's College
Sylvia Ludlam - SUNY Canton
Margaret Walker - SUNY Canton
Douglas Hanes - National University of Natural Medicine
Ryan Bradley - National University of Natural Medicine
Fadi Bou-Abdallah - State University of New York at Potsdam
Publication Details: Journal of agriculture and food research, Vol.4, pp.1-9
Publisher: Elsevier B.V
Grant note: This work was supported by a Henry-Dreyfus Teacher-Scholar Award (F.B.A, award # 76906). Aiden Farragher-Gnadt and Michael Igbanugo were partly supported by a SUNY Potsdam Collegiate Science and Technology Entry Program (CSTEP) summer internship and a Kilmer Undergraduate Research Apprenticeship Award, respectively. ES and RB were supported by grant 5R90AT00892403 from the National Center for Complementary and Integrative Health of the National Institutes of Health, USA.
Identifiers: 991013035761002368
Academic Unit: National Centre for Naturopathic Medicine
Language: English
Resource Type: Journal article

Comparison of antioxidant activity and extraction techniques for commercially and laboratory prepared extracts from six mushroom species

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